Chicken Sheet Pan Dinner with Zucchini
A simple and delicious one-pan meal featuring juicy roasted chicken thighs, tender zucchini, and flavorful vegetables, all cooked together for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, dried oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes.
Pat the chicken thighs dry with paper towels. Rub 2 tablespoons of olive oil evenly over the chicken thighs, then sprinkle half of the spice mixture over them, coating both sides.
In a large bowl, toss the zucchini slices, red bell pepper pieces, yellow bell pepper pieces, and red onion wedges with the remaining 1 tablespoon of olive oil and the remaining half of the spice mixture until evenly coated.
Arrange the seasoned chicken thighs skin-side up on a large rimmed baking sheet. Spread the vegetables evenly around the chicken in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables.
Sprinkle chopped fresh parsley over the entire dish before serving.